Spatchcocked and Braise-Roasted Chicken

If you’re looking for a new and exciting recipe to try, I encourage you to try Spatchcocked and Braise-Roasted Chicken from Food52!!

I was so excited to try this one and it came out with moist meat, crispy skin and a delicious herb note.

my seasoning always includes chili pepper flakes

I browned my chicken in a large cast iron skillet, it worked nicely. I transferred everything in the end into a roasting pan.

here it is browned and awaiting the liquid and herbs.

Lemon, rosemary, garlic, onion, wine and eventually 2C. Chicken broth sautéed in the cast iron skillet with the butter from browning the chicken.

IMG_7529.JPGI added approx. 2C. Shiitake mushrooms 10 min before the chicken was done.


I made mashed potatoes and a green salad to serve along with the chicken. With the chicken juices, I discarded the rosemary and lemon slices and thickened the sauce with cornstarch and a little half an half. The gravy was served over both the potatoes and the chicken!

Everyone thought this was really good! The recipe is great, and I’m sure I will make this again, as it was easy and delicious!!

Here’s the link:


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